2017 Greystone Sauvignon Blanc

2017 Greystone Sauvignon Blanc

Fermented with indigenous yeasts in old French oak barrels and barrel-aged on full yeast lees for six months. The result is a richly textural wine with more weight and flavour than I'd normally expect. The wine is savoury rather than fruity - good food sauvignon blanc.93 points - Bob ...

There are quite a number of people who, when they hear the words "New Zealand Sauvignon Blanc," will run a mile. And fair enough. The classic Marlborough grassy, herbaceous stuff is not everyone's drink of choice. It's to those people that I say "lucky we've got Greystone!"

Winemaker Dom Maxwell has thrown the rule book out, and combined barrel fermentation with extended time on lees to create a wonderfully textural wine, with complexity and balance, and a far cry from what you might imagine NZ Sauv Blanc to be. With a string of great reviews and accolades, he's clearly doing something right! Grab a bottle or six today, and see what the fuss is about!

WINEMAKER'S NOTES

The 2017 growing season followed on from a 12 months drought in North Canterbury. The spring was warm, windy and frost free. Excellent conditions over flowering led to even fruit set and a good number of bunches. Just before vintage was ready to begin two tropical cyclones spun down from the north and created very wet, warm conditions for a period of weeks. Unlike 2014, once the cyclones passed the weather dried up and harvest was able to continue unimpeded by rain.

We picked our Sauvignon Blanc in four lots in the second half of April. We settled three of the picks in tank before racking to oak barrels, while the fourth pick from Block 13 was transferred to oak barrels without settling. All parcels fermented with wild yeast in seasoned barrels before maturation on full yeast lees for 7 months prior to blending and estate bottling without fining.

'Fabulous nose with a complex mix of barrel ferment spices, honeysuckle and fresh citrus and white fleshed stone fruit aromas. Equally enticing on the palate with vibrant fruit and barrel led flavours, satin texture, plenty of acidity and long finish. A great example of where NZ SB is heading.'96 Points - Cameron Douglas MS

'Full, light golden yellow colour with some depth, lighter on the rim. This has a fresh and firmly-packed nose with aromas of green stonefruits and gooseberries, along with nectarines and fresh herbs, and subtle suggestions of nut and spicy oak. The aromatics are balanced and show good intensity. Dry to taste and medium-full bodied, the palate is fulsome and deep hearted with flavours of green stonefruits, nectarines and gooseberries along with fresh herbs and a little oak spice. The palate has good weight and mouthfilling presence, and the fruit is underlined by fine phenolic textures. The mouthfeel is enlivened by bright acidity lifting the herb ands florals, and the wine carries to a long and sustained finish. This is a fulsome and deep flavoured oak-influenced Sauvignon Blanc with green stonefruit and herb notes on a fresh, gently textured palate.'18.5 / 20 Points - Raymond Chan

'Fermented with indigenous yeasts in old French oak barrels and barrel-aged on full yeast lees for six months. The result is a richly textural wine with more weight and flavour than I'd normally expect. The wine is savoury rather than fruity - good food Sauvignon Blanc.'93 Points - Bob Campbell, The Real Review